{VEGAN. Makes 12 muffins.}
Ingredients:
- 1 large Granny Smith apple, peeled and cored
- ¾ cup soy milk or other dairy-free milk egg replacer for one egg
- ½ cup firmly packed light brown sugar or natural sweetener
- 3 tablespoons corn oil
- 2 cups unbleached all-purpose flour
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ½ cup chopped walnuts
Recipe:
1. Preheat the oven to 400 degrees F (200 degrees celsius). Lightly oil a muffin pan and set aside.
2. Grate the apple into a large bowl. Add the soy milk, egg replacer, brown sugar, and corn oil and blend until smooth. Set aside.
3. In a medium-size bowl, sift together the flour, baking powder, salt, cinnamon, and allspice. Using a few swift strokes, mix the dry ingredients into the wet ingredients until just blended. Fold in the walnuts, then transfer the batter to the prepared pan, filling the cups about two-thirds full.
4. Bake on the center oven rack until golden brown and a toothpick inserted in a muffin comes out clean, about 30 minutes. Let cool in the pan for 5 to 10 minutes. Serve Warm.
TIP: To save time, you may use a cup of applesauce instead of the grated fresh apple, if desired.
Source: Vegan planet (Robert Robertson, Harvard Common Press)
[ Last edited 10/10/2006 05:10am ]
